Aurora 20.25
Recipe

Choux
Ingredients | Preparation |
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Boil up water, milk, butter, granulated sugar and sea-salt. Add wheat flour and toast the mixture. Put whole egg in the hot mass and mix it well. Pipe it on a baking tray. Put the crispy dough on the top. Bake it at 170°C for 35 minutes. |
Crispy Dough
Ingredients | Preparation |
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Put all ingredients in a bowl and mix it to a smooth dough. Roll out between two chocolate sheets and cut it into pieces for the choux. |
Passion Fruit - Yuzu, Coulis
Ingredients | Preparation |
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Mix the dry ingredients in a bowl. Boil up puree, juice and dry ingredients. Cool it down and fill it in a piping bag. |
Passion Fruit - Yuzu Sherbet
Ingredients | Preparation |
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Mix dry ingredients and boil it up with water. Put in puree, juice and vanilla bean. Mix it well and freeze it in the ice cream machine. |
Lactée Supérieure 38% - Yuzu, Ganache
Ingredients | Preparation |
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Boil up juice Add chocolate and butter. Mix it well and fill it in a piping bag. |
Lactée Supérieure 38% Chocolate Mousse
Ingredients | Preparation |
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Soak gelatin in cold water. Boil up milk with vanilla bean. Put gelatin in hot milk and pour it over chocolate. Mix it well, cool it down to 35°C and fold whipped cream. Pipe it into moulds and freeze it. |
Lactée Supérieure 38% Chocolate Spray Mass
Ingredients | Preparation |
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Melt chocolate and cocoa butter. Cool it down to 38°C and dip frozen chocolate mousse. |
Assembly
Ingredients | Preparation |
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Dip choux into the crystallized chocolate. Fill choux with ganache and sherbet. Stick the chocolate mousse rolls on the choux and decorate it with coulis, gold leaves and shiso cress . |